One-Pan Pasta with Spinach and Sun-Dried Tomatoes
Creamy pasta tossed with fresh spinach and sun-dried tomatoes in a single skillet. This italian-inspired one pot ready in about 30 minutes pairs spaghetti, olive oil, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 8 oz spaghetti
- 2 tbsp olive oil
- 3 cloves, minced garlic
- 1/4 cup, oil-packed and chopped sun-dried tomatoes
- 4 cups fresh spinach
- 1/2 cup, grated Parmesan cheese
- 1/4 tsp red pepper flakes
- 1/4 cup pasta water
Instructions
- Step 1: Bring a large pot of salted water to a rolling boil; add 8 oz spaghetti and cook for 8-10 minutes until al dente, then drain, reserving 1/4 cup pasta water.
- Step 2: Heat 2 tbsp olive oil in a large skillet over medium heat; add 3 cloves minced garlic and cook for 1 minute until fragrant but not browned.
- Step 3: Add 1/4 cup chopped sun-dried tomatoes, 4 cups fresh spinach, 1/4 tsp red pepper flakes, and 1/4 cup reserved pasta water to skillet; stir until spinach wilts, about 2 minutes.
- Step 4: Add drained spaghetti and 1/2 cup grated Parmesan cheese to skillet; toss for 1-2 minutes until cheese melts and sauce coats pasta, adding more pasta water if too dry.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pan Pasta with Spinach and Sun-Dried Tomatoes take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover One-Pan Pasta with Spinach and Sun-Dried Tomatoes?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep spaghetti from drying out.
Can I substitute ingredients in One-Pan Pasta with Spinach and Sun-Dried Tomatoes?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale One-Pan Pasta with Spinach and Sun-Dried Tomatoes for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with One-Pan Pasta with Spinach and Sun-Dried Tomatoes?
Italian one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Made with what I had on hand and it still came out great.
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★★
Best recipe I've made this month.
